200gbread1-2 days old* (see notes, I'm using metric measurements here as I think it might be easier to measure bread in grams than cups!)
Vegan margarine as needed for spreading on the bread
1teaspoonvanilla
Pinchcinnamonoptional
Raisins
Instructions
Slice bread and spread each slice with margarine.
Arrange in a rectangular dish 23cm x 30cm (9x12 inch). I arranged them in two layers.
Mix the rest of the ingredients in a large bowl or jug.
Pour half of this mixture onto the bread.
Preheat oven to 180 degrees Celsius.
Let soak for 15 minutes or until all liquid is absorbed by the bread.
Pour the rest of the liquid mixture onto the bread. Add more milk if required to just cover the bread.
Sprinkle with raisins and 2 tablespoons sugar.
Place a tray filled with water on the bottom rack of the oven. This will ensure a moist environment in the oven preventing the bread from going crispy on top.
Place dish in oven and bake for 45 minutes.
Remove and let stand for a while before serving. This will ensure the custard sets a bit.
Notes
Notes: *1-2 days old stale bread is lighter than fresh bread. So 200 g in volume will be more than fresh.Link to original recipe - Vegan Bread and Butter Pudding - https://veganlovlie.com/childhood-memories-and-pudding/